The California avocado is versatile, nutrient-rich and delicious, which is why it’s no wonder SoCal-native Chef Nyesha Arrington had a hard time narrowing down the recipes for the California Avocado Commission. This June marks the 10^th anniversary of California Avocado Month, so the California Avocado Commission enlisted Arrington to share her favorite avocado recipes like this California Avocado Crab & Tuna Stack.

California Avocado Crab & Tuna Stack

Serves 6

Ingredients

1 small heirloom tomato, small diced

1/2 cup peeled and small diced English cucumber

1 tablespoon minced chives

1 tablespoon minced shallots

1 tablespoon minced parsley

1 medium lime, juiced and zested

2 tablespoon extra virgin olive oil

2 tablespoon Japanese-style mayonnaise

6 ounces jumbo lump crab, picked through to ensure no shells or cartilage remain

6 ounces raw ahi tuna, small diced

4 ripe, Fresh California Avocados, seeded and peeled

1 teaspoon sesame oil

5 sprigs fresh cilantro, chopped including stems

1/8 teaspoon hot sauce

1/4 teaspoon kosher salt, divided

1/8 teaspoon cayenne pepper

Preparation

1. In a large bowl, combine the tomatoes, cucumber, chives, shallots, parsley, lime zest, olive oil and mayonnaise. Spoon half of this mixture into another bowl.
2. Add the crab to one of the bowls with the tomato-cucumber mixture and fold ingredients together. Add the tuna and half of the salt to the remaining tomato-cucumber mixture in the second bowl and fold ingredients together.
3. Cover and place both bowls in the fridge to chill until ready to use.
4. In another bowl, lightly mash 3/4 of the avocado with a fork, ensuring large chunks remain visible. Fold in sesame oil, cilantro, lime juice, hot sauce, cayenne pepper and remaining salt. Set mixture aside.
5. To assemble, use a 2-inch ring mold. If a ring mold is not available, substitute with a small can (about 2 3/8” diameter) with both ends removed. Evenly spread 1/6 of the avocado mixture to create bottom layer in the ring mold. Next, layer 1/6 of the crab mixture over the avocado and gently press into the mold. Finish the stack with 1/6 of the tuna mixture, gently pressing down. Gently remove from the ring mold by pulling mold off the stack in an upward motion.
6. Repeat five more times with the remaining mixtures to create six stacks.
7. Finally, with the remaining avocado, cut into thin slices and place three thin slices on top of each stack just before serving.

For more avocado recipes, check visit CaliforniaAvocado.com/recipes